Method Of Serving A Slushy Drink And A Product For Use In Such

Abstract

An improved method of serving a slushy drink is provided wherein a manufactured slush is filled into a container (I) to occupy at least 70% of the volume of the container and then hardened to produce a frozen product in the container. The frozen product is then transported through a cold chain to a retail outlet. Following warming to a temperature of between −14 and −5° C., the frozen product is transformed into the slushy drink, preferably by deforming the container.

Description

FIELD OF THE INVENTION[0001]The present invention relates to an improved method of serving a slushy drink such as a frappe, smoothie or milkshake. The present invention also relates to a frozen product in a container which may be served as a slushy drink.BACKGROUND OF THE INVENTION[0002]Frozen dairy-based drinks such as milkshakes and non-dairy, fruit-flavoured slushes and frappes have been popular for many decades. Recent years have seen the emergence of a new category of popular frozen drinks which are fruit-based and commonly referred to as “smoothies”. All of these products have a slushy texture owing to the presence of a dispersion of ice particles.[0003]In order to produce the required fine dispersion of ice particles, slushy drinks are usually freshly prepared immediately prior to consumption (for example in fast food outlets). For milkshakes, slushes and frappes the preparation often involves simultaneous agitation and freezing in specialised freezers and, for milkshakes, th...

AI Technical Summary

Benefits of technology

[0041]The temperature, T, employed in step (e) is warmer than that of conventional home freezers and retail cabinets which operate at around −18° C. or below. This allows for the use of a wider range of formulations by removing the requirement of some prior-art systems for specific soft formulations, e.g. achieved through the use of expensive calcium salts, alcohols, sugar alcohols and / or locust bean gum. Also, we have found that flexible and deformable containers tend to be uncomfortably cold to handle at the low temperatures of conventional retail cabinets and home freezers.

[0072]According to a third aspect of the invention there is provided a frozen product containing ice particles wherein the ice particle size distribution is characterised by at least 25% by number of the ice particles having a size of greater than 1 mm2. More preferably at least 30% by number of the ice particles have a size of greater than 1 mm2, and even more preferably at least 40%. Preferably also, at least 99% of the particles have a size below 30 mm2. More preferably, substantially all of the particles (e.g. 99.9%) have a size below 20 mm2. Preferably also, substantially all of the ice particles have a size greater than 0.25 mm2. The number mean ice particle size is preferably in the range 0.3 to 4 mm, more preferably 0.7 to 3 mm. Products with such a structure are found to provide an authentic freshly-made slush texture, with orally detectable ice particles, while displaying excellent drinkability.

Problems solved by technology

Also, we have found that flexible and deformable containers tend to be uncomfortably cold to handle at the low temperatures of conventional retail cabinets and home freezers.

Images